Secret Ingredient Vegan Double Chocolate Muffins

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These healthy Double Chocolate Muffins are vegan, gluten-free and made with a secret ingredient that makes them full of fiber and naturally sweet!

These DOUBLE Chocolate Muffins are vegan, gluten-free and made with a secret ingredient!

Chocolate for breakfast is good. But double chocolate? Now we're talking!

I've always been a muffin-for-breakfast kinda girl. It used to be about those giant bakery-style muffins with ultra-sugary crumb toppings, but I've come to realize you don't need all that butter and sugar to have a fluffy, tender, perfectly sweet muffin.

You can satisfy those cravings with pure, wholesome ingredients. And friends, that's exactly what we're doing today!

If you've made any of my other muffin recipes, like the Pumpkin Quinoa Muffins or Skinny Banana Chocolate Chip Muffins, then you might be able to guess what my favorite base flour is. OAT FLOUR. Gluten-free oat four to be exact!

I love using gluten-free oat flour in muffins because I find it adds a chewy, soft texture and helps keep the muffins super moist and spongy. But it's also heart-healthy, wheat-free and full of fiber!

But gluten-free oat flour isn't the only secret to perfect chocolate muffins…

We're also adding sweet potato AND avocado! Yes, it sounds crazy and yes, I think you're just gonna have to trust me on this one.

You see, both the sweet potato and the avocado play key roles in our double chocolate muffins. The sweet potato helps add moisture, sweetness and even more fiber, while the avocado adds a dense, fudge-like texture, even more fiber and pairs perfectly with the chocolate.

And speaking of chocolate…

Avocado and chocolate actually happen to be a perfect pair. I've used it multiple times on the blog before, but never in your breakfast. But hey, there's a first time for everything, right?!

Since these are DOUBLE chocolate muffins and all, how can we not talk about what makes them doubly amazing? We're talking Enjoy Life Foods mini chips!

I've been a LONG-TIME fan of Enjoy Life Foods (<– they're the only chocolate chips I ever buy), so I am pumped to be partnering with them today. Not only do they make the best chocolate chips on the market in my humble opinion, all of their baking chocolate also happens to be allergy-friendly AND delicious.

So all you allergy-free bakers who struggle to find chocolate chips (or chunks) made without dairy, nuts, soy, wheat, gluten (and the other top 3 allergens), Enjoy Life Foods has got you covered. From their mini chips to their dark chocolate morsels and mega chocolate chunks, there's a chocolate for all your baking needs.

And guess what else? Their chocolate is oh-so melty!

Which means…when you bite into one of these warm muffins, that chocolate is going to be sweet, gooey and utterly perfect!

It's time to say “so long” to those sugar-filled muffins of our past and welcome the new era of muffin. Healthy, wholesome, allergy-friendly and freakin' delicious!

So go ahead and whip up a batch of these decadent chocolate muffins. Your kids will love them, your friends will love them, your coworkers will love them and your waistline will love them too ❤️

I can't wait to see you try this recipe and am excited to hear what you think. Bonus points if you make a double batch and freeze the extras so you can have a healthy breakfast (/snack/dessert) any day or night!

If you do end up trying this recipe, send me a pic ❤️ you can tag me on Instagram using @simplyquinoa or #simplyquinoa and I'll be able to give you a like and love in return!

More Delicious Muffin Recipes to Try:

Prep: 5

Cook: 18

Total: 23

Ingredients

3/4 cup sweet potato puree
1/4 cup mashed avocado about 1/2
1/4 cup maple syrup
1 tablespoon flaxseed meal
2 tablespoons water
1/2 cup non-dairy milk I used hemp
1 cup oat flour made from gluten-free oats
1/2 cup quinoa flour
1/4 cup cacao powder
1/3 cup tapioca starch
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1/2 cup Enjoy Life Foods Mini Chocolate Chips

Instructions

Preheat oven to 375ºF. Lightly grease a 12-cup muffin tin and set aside.
In a large mixing bowl, combine sweet potato, avocado, syrup, flaxseed meal, water and non-dairy milk. Beat until smooth. Set aside and let rest for 5 minutes.
Once rested, add in flours, baking powder, salt and cinnamon to the bowl with the wet ingredients. Mix until just incorporated. If the batter feels dry, add more milk 1 tablespoon at a time until the batter resembles a thick pancake batter. Fold in chocolate chips.
Spoon muffin mixture into prepared pan, filling each cup ¾ of the way full.
Bake on center rack for 18 - 19 minutes, until a toothpick inserted into the center comes out clean.
Let cool in the pan for 3 minutes, then transfer to a wire rack and cool completely.
I enjoyed these muffins slightly warm, so reheat if desired, or enjoy them as is!

Video

Nutrition

cuisine: American

course: Baked Goods

Filed Under:

This recipe is brought to you in partnership with Enjoy Life Foods. As always, all opinions are my own. I only share companies I love and trust, so thank you for continuing to support Simply Quinoa!

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28 comments on “Secret Ingredient Vegan Double Chocolate Muffins”

Virginia
May 4, 2021 at 3:23 pm

I have Mae these twice now, and like them very, very much.

1. Teagan Mosenthal
  May 5, 2021 at 5:04 pm
  
  I’m so glad you like them!!
  
Shivani Gupta
September 2, 2020 at 11:17 pm

These muffins are delicious! My entire family devoured them! The chocolate chips I added made it so decadent. I used unsweetened vanilla almond milk which worked great. These don’t taste “healthy” at all, but I love how they’re vegan and have so much fiber from the quinoa flour, oats, and sweet potato. I’ve also never made sweet foods with sweet potato or avocado before so it was exciting to try that, so thanks for the fun, healthy idea! Also got to make an ig reel which was so fun yay 🙂 Overall I’m so happy I gave these a go because I don’t really bake often, but I can’t stop raving about them!

1. Alyssa Rimmer
  September 3, 2020 at 6:12 pm
  
  YAY!!! Such great feedback 🙂 Thrilled you all liked them!
  
VirginiaL
December 2, 2019 at 7:22 pm

There were wonderful…delicious flavour, texture. I did not have avocado on hand and searching for ways to bake with peanut butter, and yes peanut butter works beautifully in this recipe. I may increase the salt a bit next time…
Thank you very much.

1. Alyssa
  December 4, 2019 at 1:15 am
  
  That combo sounds delish! So glad you enjoyed 🙂
  
2. Alyssa
  December 17, 2019 at 2:04 am
  
  Amazing!! So glad it worked 🙂
  
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Mitch
August 7, 2018 at 9:49 pm

I tried this with adding melted chocolate chips on top and swapping quinoa flour into almond flour instead. (: tastes so fluffy, soft, moist and yummy! I loved it so much! (:

1. Alyssa
  August 21, 2018 at 7:06 pm
  
  OH YUM! Sounds so good 🙂
  
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sonya
November 4, 2017 at 4:33 pm

It can be hard to find moist tasty muffins that my kids can eat (and enjoy!) with their gluten sensitivity. My kids absolutely LOVE these muffins. No guilt in giving them these healthy muffins for snacks, breakfast or dessert!

1. Alyssa
  November 9, 2017 at 1:28 pm
  
  So amazing!! I’m really happy to hear that 🙂 🙂
  
Mansi Vasishtha
October 27, 2017 at 3:47 pm

Hi Alyssa,
Your website is a savior for me. We have recently found out that my son has multiple food allergies. i have started making a lot of recipes from your website. Not only the dishes are allergen free but yummy too. Thanks a lot 🙂

Can I substitute Oat flour with any other flour like buckwheat or amaranth flour in this recipe? Oat(even the gluten free one) is one of the food allergen for him.

Thanks,
Mansi

1. Alyssa
  November 1, 2017 at 5:18 pm
  
  I’m SO glad that you’re finding recipes that work for you and your son 🙂 I haven’t personally tested this without oat flour, so I can’t be sure. If you do try, I’m guessing you’ll need less flour or more liquid as the ratios aren’t quite the same. Let me know what you try!
  
K Nord
October 19, 2017 at 6:38 pm

We have a flax seed allergy in the house. What is the purpose? Could I use an egg instead?

1. Alyssa
  October 23, 2017 at 4:02 pm
  
  It serves as the egg, so a typical chicken egg would be totally fine 🙂
  
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Jerilyn
October 5, 2017 at 12:21 pm

These look delicious. I have 2 questions; what is the purpose of the tapioca starch, and have you ever made them using 1 egg instead of the flax egg? Thanks for your help with these 2 questions, much appreciate it. 🙂

Erika
September 30, 2017 at 12:35 pm

I’m a big fan of sneaking in extra avocado whenever possible. Can’t wait to try these.

1. Alyssa
  October 3, 2017 at 1:45 pm
  
  Oh I can’t wait to hear how they turn out, Erika!
  
Sean Mahan
September 27, 2017 at 1:32 pm

Wow, these look so delicious!! I love the ingredients you chose, so I already know I’m going to love these too =)

1. Alyssa
  September 29, 2017 at 8:12 pm
  
  Woohoo! Hope you <3 it!
  
Kavita
September 26, 2017 at 9:39 pm

I don’t have tapioca starch or quinoa flour, can I substitute anything for those?

1. Alyssa
  September 29, 2017 at 8:12 pm
  
  You could try using arrowroot starch or potato starch and another gf flour like millet or brown rice! But I haven’t tested so I’m not 100% sure if it will work 🙂